Red Smoke Vegan Red Beans and Rice
🧪 Chef Secret: The Science
Starch Gelatinization: As we cook those beautiful beans low and slow, the heat breaks down the starch granules. By smashing a portion of the beans at the end, we release those starches to create a velvet-thick gravy without ever needing a drop of heavy cream or animal fat.
The Red Smoke Protein
- ◻️ 1 pkg Beyond Meat Beyond Sausage (Hot Italian)
- ◻️ 1 tbsp Smoked Paprika (Tier 1 Vahdam)
- ◻️ 1 tsp Liquid Smoke (Wright’s Hickory)
- ◻️ 1 tbsp Vegan Butter (Country Crock Plant Butter)
The “Holy Trinity”
- ◻️ 1 lb Camellia Brand Dry Red Kidney Beans (Tier 1 Raw)
- ◻️ 1 Yellow Onion (Diced)
- ◻️ 1 Green Bell Pepper (Diced)
- ◻️ 2 stalks Celery (Diced)
- ◻️ 4 cloves Fresh Garlic (Minced)
The Slow-Simmer Base
- ◻️ 6 cups Vegetable Broth (Pacific Foods Organic)
- ◻️ 1 tbsp Slap Ya Mama Low Sodium Seasoning
- ◻️ 2 Bay Leaves (Tier 1 Deep South)
- ◻️ 1 tsp Pure Black Pepper (McCormick)
The Fluffy Foundation
- ◻️ 2 cups Ben’s Original Converted Rice
- ◻️ 1 bunch Green Onions (Garnish)
1. The Soak and Prep
Rinse your Camellia Dry Beans and soak them overnight, or use the quick-boil method. Dice your Trinity (Onion, Pepper, Celery) small so they can melt into the sauce.
2. Sear the Red Smoke Sausage
Heat a skillet to Medium-High with the plant butter. Slice the Beyond Sausage on a steep diagonal. Toss in the Smoked Paprika and Liquid Smoke. Fry until they look dark red and blackened on the edges. Scrape everything into the Crock Pot.
3. The Long Marriage
Add the soaked beans, Trinity, minced garlic, broth, seasonings, and bay leaves to the Crock Pot. Stir well. Cover and cook until the beans are perfectly tender and creamy (about 6 hours on Low).
4. The Mash (Chef Secret)
About 30 minutes before serving, take a heavy spoon and smash a cup of beans against the side of the pot. Stir it back in. You’ll see the liquid turn into a thick, luxurious gravy right before your eyes.
5. Serve with Fluffy Rice
Prepare your Ben’s Original Rice in the cooker. Scoop the firm, fluffy rice into bowls and ladle the creamy beans and smoky sausage over the top. Garnish with green onions for that bright, fresh snap.